Pasta with Scallops, Lemons and Nuts
Adapted from Blue Kitchen, with the addition of twice the nuts, this easy and quick dinner will satisfy your weeknight longings for good food with little work. Use delicious Meyer lemons if you can find them, but the standard lemon also gives the pasta good flavours. Nuts add to the nutrition and body of the dish.
Time: 15 minutes
Serves: 2
Indredients
1/2 cup slivered almonds, pistachios, cashews or pine nuts
1/2 pound scallops
4 tablespoons olive oil, divided
salt and freshly ground pepper, to taste
1 large clove garlic, minced
zest and juice of 1 Meyer lemon, or regular lemon, plus additional wedges (or regular lemon)
2 generous tablespoons chopped flat leaf parsley or dried parsely
8 ounces uncooked linguine (or other long pasta)
Method
Zest the lemon and squeeze the juice into a bowl. Peel and mince the garlic.
Toast the nuts in a dry skillet over low heat until lightly browned, stirring frequently to avoid burning, about 5 minutes or less. Transfer to a bowl to cool completely.
Cook the pasta according to package directions until al dente. Drain, reserving a cup of pasta water.
Meanwhile, rinse the scallops and pat them dry with paper towels. When the pasta is almost done, heat a large nonstick skillet over medium heat. Add 2 tablespoons of olive oil to the pan. Add the scallops to the pan, season with salt and pepper and sauté quickly, about 1-1/2 to 2 minutes. Transfer to a bowl with slotted spoon.
Add the remaining 2 tablespoons of oil to the pan and sauté the nuts for about 30 seconds - 1 minute.
Add the garlic to the pan and cook until fragrant, about 45 seconds.
Return the scallops to the pan and turn off the heat. Add the drained pasta and lemon juice to the pan and toss to coat. Add the lemon zest and parsley to the pan and toss some more to coat. If the pasta is too dry, add a little of the reserved pasta water (although with the lemon juice, I didn’t need any additional liquid).
Divide between two pasta bowls. Serve with lemon wedges.
Adapted from Blue Kitchen, with the addition of twice the nuts, this easy and quick dinner will satisfy your weeknight longings for good food with little work. Use delicious Meyer lemons if you can find them, but the standard lemon also gives the pasta good flavours. Nuts add to the nutrition and body of the dish.
Time: 15 minutes
Serves: 2
Indredients
1/2 cup slivered almonds, pistachios, cashews or pine nuts
1/2 pound scallops
4 tablespoons olive oil, divided
salt and freshly ground pepper, to taste
1 large clove garlic, minced
zest and juice of 1 Meyer lemon, or regular lemon, plus additional wedges (or regular lemon)
2 generous tablespoons chopped flat leaf parsley or dried parsely
8 ounces uncooked linguine (or other long pasta)
Method
Zest the lemon and squeeze the juice into a bowl. Peel and mince the garlic.
Toast the nuts in a dry skillet over low heat until lightly browned, stirring frequently to avoid burning, about 5 minutes or less. Transfer to a bowl to cool completely.
Cook the pasta according to package directions until al dente. Drain, reserving a cup of pasta water.
Meanwhile, rinse the scallops and pat them dry with paper towels. When the pasta is almost done, heat a large nonstick skillet over medium heat. Add 2 tablespoons of olive oil to the pan. Add the scallops to the pan, season with salt and pepper and sauté quickly, about 1-1/2 to 2 minutes. Transfer to a bowl with slotted spoon.
Add the remaining 2 tablespoons of oil to the pan and sauté the nuts for about 30 seconds - 1 minute.
Add the garlic to the pan and cook until fragrant, about 45 seconds.
Return the scallops to the pan and turn off the heat. Add the drained pasta and lemon juice to the pan and toss to coat. Add the lemon zest and parsley to the pan and toss some more to coat. If the pasta is too dry, add a little of the reserved pasta water (although with the lemon juice, I didn’t need any additional liquid).
Divide between two pasta bowls. Serve with lemon wedges.